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Reviewed: Apr. 16, 2012

This was so good! I made it to go along with Butternut squash potstickers and liked it so much I made it again and used it as dressing for grilled chicken salad.

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Reviewer:

Tracy

Cooking Level: Intermediate

Reviewed: Mar. 19, 2012

This ratio of 1:1 soy sauce to vinegar is too sour for my taste. I tend to do 2/3 soy to 1/3 vinegar.

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Reviewer:

MMSVA

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

Reviewed: Mar. 3, 2012

A very simple and tasty dipping sauce....husband agreed!

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

Needed a little sugar for our taste but still good.

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Reviewer:

Margit

Reviewed: Jan. 21, 2012

Exactly how my Japanese mother made it and how I remember it growing up. I make mine this way, too. Sometimes, I will use hot sesame oil in place of chili oil.

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Reviewer:

Tina

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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Murrysville, Pennsylvania, USA

Reviewed: Feb. 20, 2011

Just 3 star as written for me. It had too much of a vinegar taste for my palet. I added more soy and grated a pinch of Ginger.

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Dec. 18, 2010

Just made this for dinner tonight! It is perfect with potstickers. Had to use hot sesame oil because that is all we had. Will be making again.

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Reviewer:

ccmac

Cooking Level: Professional

Reviewed: Nov. 13, 2010

This is a good basic recipe. I like to add 1 chopped Thai chili pepper, black pepper, fish sauce, lemon juice, and a pinch of chopped green onions. Yummy!

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